It’s not very easy to find blueberries in Indian markets. I had been trying to find them for a long time. And then these lovely blueberry muffins were born when I finally saw blueberries at Natures basket. This is a fine place to look for all fresh and frozen fruits!
These gorgeous muffins are stacked with juicy blueberries. Perfect for your breakfast or lunch or evening snack 😛 Basically you can eat them whenever you feel like if they last that long! Mine were eaten up the same day they were baked.
It’s a easy recipe and will not take much of your time. I used frozen blueberries but you can use fresh or frozen, whatever you can lay your hands at.
These lovely indigo coloured berries are sweet and juicy. They perfectly compliment salads, yogurts and cakes. These buttery soft muffins have a yummy streusel in the center. So get ready to make your house smell warm and inviting with these blueberry muffins!
Ingredients
- Streusel:
- 1/2 cup brown sugar
- 1/2 cup chopped nuts
- 1 tsp. cinnamon
- Pinch of nutmeg
- Muffins:
- 1/2 cup unsalted softened butter
- 1/2 cup granulated white sugar
- 1/4 cup dark brown sugar
- 2 large eggs at room temp.
- 1/2 cup yogurt
- 2 tsp. Vanilla essence
- 1 3/4 cups all-purpose flour
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 1/4 cup milk
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 425F degrees. Line muffin tins with cupcake liners. Set aside.
- Mix all the ingredients for the streusel and keep aside.
- In a large bowl, toss the flour, baking soda, baking powder and salt. Mix the blueberries in this with a light hand. Try not to squish them.
- In another bowl cream the butter, sugars and eggs till smooth and creamy. Add the yogurt, milk and vanilla extract.
- Mix the dry ingredients with the wet ingredients. Do not over mix. Its okay if few lumps remain.
- I mixed mine too long and hence they turned out flat. I prefer those round dome shaped muffin tops but the taste was fine and so I could ignore the tops 😛
- Now layer 1 tbsp. batter to the muffin tin, followed by 1 heaped tsp. streusel. Cover with another tbsp. of batter. Sprinkle with some extra blueberries if you want.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for some time. They are best served warm with your tea/coffee.
I couldn’t wait so long and gorged on one straight out of the oven. So hot but totally worth it. The blueberries burst in the mouth and the cinnamon streusel in the center is delicious.
Perfect!!
